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Cleveland chefs contribute high summer recipes for corn, tomatoes, peaches and more

1 year ago 0 0 446

2010-gena-knox-cook-book-cf00fa5f38acca96So much local food is available fully ripened this time of year, it just doesn’t require much work to make a meal shine. Sweet corn, tomatoes, peaches – each just requires the right partner of flavor, a simple technique.

We chose recipes that you could probably make any time of year, but are best in summer. Click on the highlighted words to get each recipe.

Look closely to see how local chefs apply smart little techniques:

  • Michael Symon seasons pork chops and lets them marinate in a simple salt and pepper in the fridge overnight before cooking.
  • Alberto Leandri of Lockkeeper’s Tavernadds a slice of toasted baguette to a corn and tomato salad so you don’t waste one drop of the full-flavored harvest.
  • Down in Georgia, the peach council switches out tomatoes for peaches – which can easily be fresh Ohio peaches — and re-jiggers the herb mixture for a Caprese salad.
  • And over in Aurora and Bainbridge, Mazzulo’s Market concocts an Asian rub for ribs.
  • At West Side Market, one vendor loves toherb-up her ratatouille.

We call them the recipes of high summer, when it’s really hard to go wrong with ingredients we coaxed from our own soil, or make in our own backyard.

We’ll be adding more seasonal recipes to this list, so check back in.
By Debbi Snook, The Plain Dealer

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